Welcome to my smoking meats recipes
site. Visit my recipe list for the complete list of smoked
foods. My smoked meats recipes will be changing indefinitely
as I plan to improve existing recipes and add new ones on a
continual basis. Whether you are new to smoking meats or you
are a seasoned veteran, I hope to provide a little something
for everyone. All recipes within this site will contain
detailed preparation instructions and video shot in HD to
clearly demonstrate the specific tips and techniques I used
to smoke the meats. Be sure and stop in frequently and
browse the smoking meats recipes. All new recipes will be
tagged with “New Smoke” labels so you can quickly navigate
to the recipes of interest. Remember… Cooking times will
vary so always use a thermometer.

Good luck on your next smoke and feel
free to email me with any feed back or smoking meats related
questions you may have. “Smoke it and they will come!”

Melt 1/2 stick butter in a large
skillet over medium high heat.
Add the red onion and Anaheim
peppers. Sautee for about 1 1/2
minutes then add the mushrooms.
Shake on some coarse ground
black pepper to taste. Continue
to sauté until the pepper become
translucent. Add 1 Tbsp. minced
garlic and 1 Tbsp. chopped
rosemary. Stir this in and cook
for another minute. Remove from
heat and set aside.

Place 6 lbs. of 80/20 ground
beef in a large mixing bowl.
I like to poke holes all over
the ground beef using my fingers
to allow the liquids to get down
into the meat. It makes for
easier and more thorough mixing. Pour
the egg mixture into the holes
and over the meat. Thoroughly
mix the liquid into the meat.

Next dump in the cubed sharp
cheddar cheese and thoroughly
mix. Again
thoroughly mix this into the
meat.

Now it's time to pre heat your
cooker to 230 degrees
fehrienhight. In this recipe
video cooked on my Yoder
YS640 using Alder pellets.

It's time to make the patties.
There are no rules here. Make
them round, square thin or
thick. Form them the way you
like them.

Once the burgers are formed and
they have rested for 45 minutes.
Place
them into your pre-heated cooker and allow
them to slow cook until the
internal temperature reached 160
degrees. IF you wish to add
cheese you should do so when the
internal temp reaches 158
degrees.

Once your burgers are done you
may start the build process.
Again you are building these to
your liking. I went with mayo,
Jalapeno's, red
onion, red romaine lettuce and
some Long Horn BBQ sauce.

That's it folks. As I stated
it's a super easy recipe with a
big return on flavor.